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Roasted Fish with Green Sauce

Makes: 12 servings Prep 15 mins Stand 15 mins Roast 450°F 30 mins

Ingredients

2 whole red snapper, sea bass, or sea trout (3 to 4 lbs. each), cleaned

2 teaspoons chopped fresh rosemary, divided

Salt

Freshly ground black pepper

1 lemon, sliced thin

2 tablespoons olive oil

Fresh rosemary sprigs and lemon slices, for garnish

2 cups fresh flat-leaf parsley

1/4 cup drained capers

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup olive oil

Directions

1. Line jelly-roll pan with foil. Place fish on foil; sprinkle each cavity with 1/2 teaspoon of the rosemary and sprinkle lightly with salt and pepper. Place several lemon slices in each cavity. Rub remaining 1-1/2 teaspoons rosemary over fish. Cover; refrigerate up to 8 hours.

2. Heat oven to 450 degree F. Remove fish from refrigerator; let stand 15 minutes. Drizzle with olive oil. Roast 30 minutes or until fish flakes easily with a fork. Transfer to serving platter; garnish with rosemary sprigs and lemon slices, if desired.

Make Green Sauce::

3. Meanwhile, chop parsley and capers in food processor. Add mustard, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper; pulse. With machine on, gradually add oil through feed tube until just blended. Serve with fish. Makes 12 servings.

Nutrition Facts

Servings Per Recipe 12
cal.(kcal)215,
Fat, total(g)8,
chol.(mg)60,
pro.(g)33,
sodium(mg)137,
Percent Daily Values are based on a 2,000 calorie diet